Cooking Up a Storm at the Heart of Old Edo, Part1

In part 1, John Ashburne and friends get experienced guidance at the great Tsukiji market with the fish market expert from Tsukiji Cooking School before trying their hands at recreating some local dishes. You can find part 2 of this article here.

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Cooking Up a Storm at the Heart of Old Edo, Part 2

In part 2, John Ashburne and friends get to know the teachers at Tsukiji Cooking School and start recreating some local dishes. You can find part 1 of this article here.

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Kombu, the Kelp Every Broth Needs

Just about everyone in the world who’s ever eaten at a Japanese restaurant is familiar with miso-shiru, the soybean-based soup synonymous with Japanese food. Likewise, most people can probably surmise what one of the main ingredients is given that it’s in the name, but maybe not so many are aware that the dashi (broth) component of the soup is actually made from kombu, an edible kelp that is indis...

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